Julia's Blueberry Tart

Like so many people in the world we are stuck at home during the Covid-19 pandemic. One thing we will definitely remember fondly is the time we shared as a family cooking and baking together. We have tried so many new recipes, made our own creations, and expanded our horizons in the kitchen. We have often tried to create something out of ingredients we had in the house like this blueberry tart. We all love European-inspired cakes, tarts, pies, and pastries. Fruit is often the star of the show in European baking. Blueberries can be used in many desserts from smoothies, to puddings, pies, and tarts – they are a versatile ingredient that can light up your dessert. Ideally, they are combined with lemon because the sour flavor of lemon brings out the best in blueberries. In this recipe, Greek yogurt adds some extra tanginess and lightness to the tart.

This recipe is very special to us as it marks a major milestone in Julia’s efforts to become a home baker: this is her first ever dessert to be made completely on her own. It’s a simple recipe and therefore great for inexperienced bakers and children. The result is truly impressive.

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Recipe

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Ingredients:

For the dough:

120g all-purpose flour

80g butter

40g sugar

1 pack vanilla sugar

For the filling:

500g Greek yogurt

100ml whipping cream

2 eggs

1 lemon (juice of)

150g sugar

40g corn starch

1 vanilla bean pod

1 pack vanilla sugar

350g blueberries (or other berries such as red currant or black currant)

Instructions:

1) Make the dough from flour, butter, sugar and vanilla sugar either kneading it by hand or using the dough hook of the Kitchenaid (in which case you will probably need to finish it by hand). Form a ball of dough, cover it in cling foil, and put it in the fridge. Leave to rest for 30 min.

2) Preheat oven to 380 degrees (355 degrees in a convection oven).

3) Grease a 9 inch (23 cm) pie form. Press dough onto the bottom and the side of the greased pan. Poke crust with fork several times to prevent crust from puffing up. Bake for 10 min.

4) Using an electric whisk on a low-medium setting, combine Greek yogurt, whipping cream, eggs, the juice of the lemon, sugar, vanilla sugar, corn starch, and the vanilla from the vanilla bean pod.

5) Fold blueberries into the Greek yogurt mixture.

6) After 10 min take pan out of the oven and pour the Greek yogurt mixture on to the crust.

7) Bake for 50-60 min until filling is set. We then turn the oven off and leave the tart in the oven with the door slightly open to cool down. That way it won’t crack on the top.

Enjoy your blueberry tart!